Cut clove of garlic in half. Cook and stir in oil in 2 quart saucepan over medium heat until brown; remove garlic. Cook and stir rice in oil until golden, about 5 minutes. Stir in chicken broth and salsa. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes. (Do not lift cover or stir.) 8 servings. You may also use brown rice for added flavor and texture. For brown rice, cook in oil about 8 minutes, then simmer about 40 minutes.